- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed chill sticks stored on WIF floor
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
|
4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. Knives on cookline. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server slicing lemons and placing them in mesh bags for customer drinks with bare hands. Items were not heat treated after bare hand contact occurred. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese at 56?f in cookline make shift ice bath. Observed cooked shrimp at 50?f and diced lunchmeat at 52?f in salad prep area stand up reach in cooler with glass doors. Operator voluntarily discarded items. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed brown sauce cooling since yesterday at 54?f. **Warning**
- High Priority - Raw animal food stored over cooked food. Observed raw seafood stored over cooked chicken in reach in cooler drawers. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink at closed end of cookline fully blocked by rolling cart with a large wire basket filling it. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed server rising lemons in ware washing area hand sink **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large plastic buckets. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed salad prep area stand up reach on cooler with glass doors at ambient temperature of 50?f. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
1/9/2013 | Routine - Food | Warning Issued |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cookline employee wearing large watch while engaged in food preparation. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives at salad prep station cutting board Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed flat of raw shell eggs stored over lettuce and tomato in cookline glass-doored reach-in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in cookline sanitizer bucket exceeding 200ppm
|
7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed soup in walk-in cooler cooling since yesterday at 47 degrees. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed two open drinking cups on shelf above salad prep station reach-in cooler top with cutting board. multiple cucumbers located on cutting board directly below cups.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves after handling raw fish then directly grab new pair of gloves without washing hands first.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cooked employee wearing large watch while engaged in food preparation.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in wait station handsink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils throughout kitchen observed in standing water. Repeat Violation.
|
12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed beef stew in walk-in cooler at 48 degrees. cooling since yesterday. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed cookline employee washing and rinsing utensils in 3 compartment sink but not sanitizing before returning items to use at cookline
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares and manually clean out slop sink then handle clean food wares without washing hands inbetween tasks
- Critical - Observed employee improperly washing hands. observed multiple employes wash hands with gloves on.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw fish at cookline then handle sliced cheese without washing hands inbetween tasks
- Critical - Observed employees using same utensil to handle raw and cooked product. observed employee use same tongs and spatulas to handle both undercooked chicken and bread at cookline.
- Critical - Observed encrusted, soiled material on slicer. on interior of blade
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools at cookline
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw bacon and raw beef stored over lunchmeats in walk-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw fish in cookline reach-in cooler drawers
- Observed utensils stored in crevices between equipment. observed knives stored in cracks between reach-in cooler and prep table at salad prep area
- Critical - Working containers of food removed from original container not identified by common name. multiple bulk white powders on back prep line
|
8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. waitline handsink
- Critical - Handwash sink not accessible for employee use at all times. waitline completely boxed in by equipment storage. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. black and clear slimy buildup observed on interior top of ice machine
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees observed not washing hands directly before putting on new pair of gloves. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw chicken with gloved hands then directly handle cheese and tortillas without washing hands inbetween tasks Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same tongs to handle raw chicken then handle veggies at cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice observed at 63 degrees in cookline makeshift ice bath. observed lunchmeat at 64 and cooked chicken at 66 degrees in cookline reach-in cooler top. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over sauce in cookline reach-in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef and raw chicken stored over raw fish in cookline reach-in cooler drawers
|
3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauces, leftovers, prepared foods, cooked meats, opened lunchmeats in walk-in cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw turkey burgers over raw fish in cookline reach-in cooler drawers. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef patties over lunchmeats in walk-in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop in dipper well. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives on salad makeline
|
7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup found at 60 in walk-in cooler from yesterday. Corrected On Site. thrown out
- Critical. Observed improper horizontal separation of raw animal foods. raw beef behind raw fish in cookline reach-in cooler drawers. Repeat Violation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish in cookline reach-in cooler drawers. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored over cheeses in cookline reach-in cooler drawers. raw shell eggs over butter in walk-in cooler. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw squid stored in same bin with lunchmeat in cookline reach-in cooler. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed cleaning dirty machine parts then handling clean food wares without washing hands inbetween tasks. Corrected On Site.
- Critical. Observed expired Food Manager Certification. Elizabeth Olson
|
3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, prepared foods, cooked meats in WIC
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder in dry storage room. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken behind raw fish in RIC drawers. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee placing lettuce into freezer bag with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook wearing gloves put raw beef patty onto grill then handled bun without removing gloves, washing hands and putting on a new pair of gloves inbetween
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above cookline RIC Corrected On Site.
- Critical. Observed toxic item stored by food. butane fuel stored above mustard and other foods in dry storage room. Corrected On Site.
|
10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/7/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Heritage Bay Golf & Country Club, 10154 Heritage Bay Blvd, Naples, FL »